Mix all of the ingredients and chill.

This is great with cold roast beef. I also like just a bowl of this with some pita wedges.for me - 4 for everyone else - 32 (1 Tablespoon per serving)151 cucumber, peeled and diced (or more if you like)2 cups plain yogurt (I use lowfat or fatfree)garlic, chopped (to taste)salt and pepper, to taste

1. Preheat forced oven to 160 degrees Celsius, non fan forced to 180 degrees Celsius.
2. Using a 9 inch diameter cake dish/tin (pre-sprayed with cooking spray)
3. Beat eggs and then combine the remainder of the ingredients in while lightly stirring.
4. Mix really well then pour mixture into cake dish
5. Bake for 40-45 minutes or until the top is browned and centre is cooked right through, may be tested with a fork. (this can take up to an hour) The quiche will rise when hot but will deflate as it cools.
6. Served best after completely cool and then reheated as it stays together a lot better.

I like mine when it’s really golden brown right through & I use a pyrex see-through dish for baking. I sometimes substitute the ham with 1 diced Spanish Chorizo.

Serve with leafy green salad. The vegetables can be changed to suit tastes. Cauliflour is awesome in this.
I just whipped up with left over veggies & ingredients which I had. My own.60This will be a hit at bbqs, parties or any occasion. 5 large eggs 70g3/4 cup milk1 tub light sour cream1/2 cup diced ham or bacon1/4 cauliflour cooked, chopped & drainedpinch of italian Herbs 200 grams grated parmesan cheesePinch of saltsmall broccoli cooked, chopped & drained

Press the crescent rolls in a greased 9 x 13 x 2 pan. Bring the crescent rolls about half way up the side of the pan. Mix the other ingredients together with an electric mixer. Pour mixture into the pan.

Bake at 350 degrees for 40-45 minutes. Check after 30 to make sure it isn't getting too done.1030Very good, old fashioned cheesecake!1 pkg.(8count) crescent rolls3 8oz. packages of cream cheese, softened1 1/2 cups sugar1 cup sour cream (8oz.)5 eggs2 tsp. vanilla

Combine dip mix with sour cream. Stir in cheese and bacon. Chill at least 1 hour before serving.

Serve with potato or corn chips.

* I use slightly less than the full packet of mix to make the dip less salty.

Hidden Valley

About 3 cups

15

This is a great quick chip dip for any party.

1oz. packet of Hidden Valley Original Ranch Dips Mix *

16oz. container of sour cream

1 cup shredded chedder cheese

1/4 cup crisp-cooked, crumbled bacon (bacon bits work great)